Barbecued Leg Of Lamb With Rosemary & Garlic

Recipe by Sarah Glover - Photography by Nick Jaffe

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Feeds 6

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1 x 1 kg leg of lamb, butterflied (if you’re not sure how to do this, ask your butcher nicely to do it for you)

handful of rosemary sprigs

a few spring onions

3 cloves garlic, lightly crushed

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1/2 cup black olive tapenade

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Equipment:  Gas barbecue

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1: Heat your barbecue for about 10 minutes with the lid down until it’s nice and hot.

 

Place your butterflied leg of lamb fat-side down and spread the rosemary, spring onions and garlic in the middle. Roll it up and truss it together. (If you prefer, you can just leave it flat, but if you do this, pierce the skin and stuff the herbs and garlic into it.)

 

2: Place the lamb on the barbecue, put the lid down and cook on one side for 15 minutes, then turn over and cook the other side. Continue cooking and turning until the meat is medium–rare, about 40–50 minutes.

 

(If you left your lamb flat,cook it for 15 minutes each side). Allow to rest for 5–10 minutes before carving.

 

Serve the lamb with plenty of olive tapenade and miso butter potatoes